In the summer, everyone wants to eat something cold and refreshing. If that’s what you’re
looking for, you’ve come to the right place. This spicy noodle delicacy is one of the most
famous summer dishes in South Korea, and it’s not surprising why.
It is definitely one of my family’s favorites and it will soon be yours, too. You will find this dish
not only refreshing and spicy, but also light and healthy, because of the higher protein content
in the buckwheat noodles. Another great thing about this recipe is that it is vegan-ized and
great for anyone with food allergies to dairy, fish, and nuts. Furthermore, this recipe is so simple
and easy. It’s perfect for the quick lunch or dinner. There’s no excuse for you to not make it.
#SpoonTip: This dish is not for those who can’t handle spicy foods.
Spaghetti Pot Pies with Spinach, Ricotta & Optional Ground Beef
Have you ever had a spaghetti pie? You know, spaghetti noodles are mixed with eggs and cheese and pressed into a pie plate to act as the “crust,” then filled with sauce and cheese? It’s terrific comfort food. The spaghetti packs together to create the perfect texture, and gets kind of crispy around on the edges. And then it’s baked with sauce and cheeses. Yum.
I have a go-to spaghetti pie recipe that I’ll undoubtedly share here someday, but I decided to turn the idea upside down – literally – and share this one first: Spaghetti Pot Pies.
Yep. Spaghetti pot pie. Inside you’ll find Italian tomato sauce and spoonfuls of delicious, melty ricotta, mozzarella and spinach, set off with little grate of nutmeg. The sauce and the spinach-ricotta mixture are then topped with a slice of provolone cheese, which not only gives the pot pie a nice smoky note, it also helps when you compact the spaghetti “crust”.
Let’s talk about the spaghetti crust. You simply mix the pasta with a couple of eggs and grated Parmesan, then top each pot pie with a big spoonful of noodles. Then you press it down, creating something akin to the “crust” you get with traditional spaghetti pies. Except on top.
I add Parmesan panko breadcrumbs to the top to add to the crust effect. Or maybe that was just an excuse to add Parmesan breadcrumbs...
“This mock bouillabaisse is so scrumptious that you would never know it had anything ‘left over’ in it. You do have to stop and pick up a dozen or so fresh mussels and a few clams the day you’re making it, but otherwise everything else is at hand, and you can put this together in half an hour. I am assuming, of course, that you have a good fish stock in your freezer; if not, plan to make this after you’ve had a lobster or a supper of steamed mussels and have some of that intense lobster or mussel broth left. Otherwise use clam juice, diluted by half with water because it is quite strong.”
→ 1 tablespoon olive oil
→ 1 small onion, chopped
→ 1 garlic clove, peeled and chopped
-1/3 cup plus 1 tablespoon almond flour
-1/3 cup plus 1 tablespoon all-purpose flour
-3/4 cup confectioners sugar
-1/2 teaspoon salt
-4 large egg whites, lightly beaten
-2/3 cup extra-virgin olive oil
for tomato filling
-2 medium tomatoes
-1/4 cup drained sun-dried tomatoes in oil, finely chopped
-2 tablespoons shallot, finely chopped
-2 teaspoons balsamic vinegar
for goat-cheese filling
-1/3 cup soft mild goat cheese at room temperature
-3 tablespoons mascarpone
-1 tablespoon chives, finely chopped...
Serve these Crab Cake Hush Puppies with your favorite rémoulade or cocktail sauce for tasty appetizers. Hush puppies, a Southern classic made by deep-frying a cornmeal batter gets a seafood makeover. Served with a creamy, thick dipping sauce, these salty critters are a great option for a potluck meal or an appetizer that serves to impress. Freeze any leftovers and defrost up to 3 months later.
Thanksgiving Punch for a Crowd …this easy, fall beverage favorite will be a delicious option this Thanksgiving when entertaining your family and friends!
Enjoy all the best flavors of autumn with this amazing, delicious drink!
Hey all! Jessica from Fantabulosity here again, to share a fun Thanksgiving punch that my friends and I created the other day in our “test kitchen.” (Better known as, the kitchen in our house that becomes a test kitchen when we get to creating.) ;)
The above ingredients were the final ingredients we nailed down, when experimenting. (Minus sliced apples for garnish of course.)
The beauty behind this recipe, is that you can play with the ingredients, to reach a level of flavor that you prefer, but I’ll make sure to include our favorite measurements below
If you’re serving this Thanksgiving punch at home, or in a location where you can “play,” you can have a LOT of fun, dressing up the beverage station....
Vanilla Cream Puff Dessert Recipe photo by Taste of Home